Creamy Roasted Tomato Soup

1. 1

   Heat oven to 400F.

2. 2

   Toss vegetables with oil on parchment-covered rimmed baking sheet; spread to form even layer.

3. 3

   Bake 30 min.

4. 4

   or until vegetables are softened; cool 5 min.

5. 5

   Spoon vegetables into large saucepan.

6. 6

   Add broth; blend with immersion blender until smooth.

7. 7

   Mix cream cheese product and milk until blended.

8. 8

   Add to soup; mix well.

9. 9

   Cook on medium heat 3 to 5 min.

10. 10

    or until heated through, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.